AbstractCoronaric acid makes up 7.8% ofAcacia albida(leguminosae) oil triglycerides. Direct acetolysis of the oil followed by saponification gavecis‐9,10‐dihydroxyoctadec‐cis‐12‐enoic acid which was characterized by various spectroscopic studies and chemical transformations. Quantitation of the coronaric acid was done by gas‐liquid chromatography.Chrysanthemum coronariumseed oil was used as the reference standard throughou